Best 2 Potato Mushroom Frittata Recipes

Indulge in a culinary journey with our versatile potato mushroom frittata, an Italian-inspired dish that harmonizes the earthy flavors of mushrooms with the comforting vibes of potatoes, all embraced by a fluffy egg blanket. This frittata is not only a delightful brunch option but also a wholesome meal for lunch or dinner. With three distinct recipes to choose from, ranging from a classic frittata to one featuring goat cheese and another with sun-dried tomatoes, there's a perfect variation for every palate. Get ready to tantalize your taste buds with this easy-to-make yet incredibly flavorful dish!

Here are our top 2 tried and tested recipes!

POTATO-MUSHROOM FRITTATA

Potato-Mushroom Frittata image

Provided by Pierre Franey

Categories brunch, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound red-skinned potatoes
Salt to taste
3 tablespoons vegetable oil
1/2 pound mushrooms, thinly sliced
1 cup thinly sliced onions
1 sweet red bell pepper, cored and cut into thin strips
1 cup diced cooked ham
2 teaspoons minced garlic
Freshly ground pepper to taste
8 large eggs, at room temperature
2 tablespoons olive oil
1/2 cup coarsely chopped fresh basil or Italian parsley

Steps:

Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams

POTATO AND MUSHROOM FRITTATA

Potato and Mushroom Frittata image

Make and share this Potato and Mushroom Frittata recipe from Food.com.

Provided by BrokenRebel18

Categories Breakfast

Time 40m

Yield 1-2 serving(s)

Number Of Ingredients 11

Ingredients

3 eggs (scrambled)
mushroom (slice)
1 onion (chopped)
2 garlic cloves (minced)
1 tomatoes or 2 tablespoons tomato sauce
olive oil
butter
potato (thinly slice)
salt and pepper
1/4 cup milk (optional)
parmesan cheese

Steps:

scrambled the eggs, if you want add milk. then set aside.
heat oil then add onion first then garlic, add a pinch of salt.
after the onion is almost translucent add the tomato/tomato sauce.
then add the mushroom and potatoes until the potatoes are almost done.
add a little bit of butter. and salt and pepper.
when the butter is melted, add the scrambled egg then add the grated cheese.
wait until the bottom of the egg is cooked,then finish the egg to oven until the top is cooked.
top with a little bit of grated cheese.

Nutrition Facts : Calories 297.8, Fat 15.3, SaturatedFat 4.7, Cholesterol 634.5, Sodium 220.5, Carbohydrate 19.1, Fiber 3.1, Sugar 9.2, Protein 21.4

Tips:

Use a non-stick skillet or well-seasoned cast iron skillet to prevent the frittata from sticking.
Make sure the potatoes are cooked through before adding them to the frittata mixture.
Don't overcook the frittata, as it will become dry and tough.
Serve the frittata warm or at room temperature.
Garnish the frittata with fresh herbs, such as chives, parsley, or basil, before serving.

Conclusion:

Potato mushroom frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover potatoes and mushrooms. With a few simple ingredients and a little bit of time, you can create a satisfying and flavorful meal that the whole family will enjoy.